Pennsylvania Dutch Spring Tonic
Ham and Potatoes with Mustard Green Salad with Hot Bacon Dressing
Ingredients:
2 lb ham or 4- 5 oz. ham steaks
4 packed cups chopped dandelion greens
Dressing:
4 slices bacon
1 onion chopped ¼ inch dice
1 /2 cup vinegar
1 /2 cup sugar
1 /2 cup water
Salt and Pepper
4 Boiled eggs Sliced
For thickeners
2 egg yolks
or
Slurry
1 / 2 cup water
2 tablespoons flour or cornstarch
mix well.
Directions:
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Brown the bacon and render some bacon fat in a 12 inch skillet. Add the onions and pepper to your liking and sauté till tender.
-
Add the vinegar, sugar and water and bring to a simmer.
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Thicken with the slurry and cook another minute. Turn the heat off and add the egg slices, and hold on the stove while finishing the rest of the dinner.
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Brown the ham steaks and make the mashed potatoes.
-
When ready to serve, put the dandelion greens in a large stainless bowl and pour the dressing over the greens. Fold in the dressing till the dandelion greens are coated.
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Dish up the ham steaks and mashed potatoes and then divide the Dandelion green salad over the mashed potatoes.
Serve immediately